TrustPlace Public Health & Safety Portal
Last Updated on February 25, 2021
The Overlook Hotel
333 Wonderview Ave
Estes Park Colorado, 80517
+19493553323
info@theoverlook.com
Last Updated on February 25, 2021
Property Information
The Overlook Hotel is happy to announce that we are reopening! We have made extensive changes to the property and our operating procedures in order to maintain high standards for health and safety all while we ensure that you enjoy your stay.
Our procedures have been developed to comply with the Colorado’s Phase IV reopening requirements, as well as those from the CDC, the FDA and the Federal government. You can view our comprehensive plan and the recorded compliance against our plan here on this site, and if you have any questions, please contact us.
We are happy to welcome you back. In order for us to promote the safest environment for all of our patrons and employees, we require the following from everyone who visits our establishment:
- By entering the property and checking in, you are pledging that you are not currently exhibiting COVID-19 symptoms
- Wear face coverings at all times
- Please utilize the hand sanitizing stations throughout the store while shopping
- Please maintain a 6 ft distance between you and other patrons at all times
Compliance Tracker
Last 30 days
On Time Completed Procedures Reported
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Tasks Completed
Property Plan Information
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Procedures
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Checklist Items
Health and Safety Compliance
Plan & Status Report
For
The Overlook Hotel
Physical Distancing
Maintain Compliance with Indoor Capacity Requirements Monthly 1
- Familiarize yourself with the guidance provided by state and local agencies pertaining to new capacity requirements. Once established, track said guidance and ensure you are always in compliance going forward.
Certify Establishment of Behaviors To Limit Interaction Monthly 4
- If possible, certify that an employee monitors the front door to manage guest entry. The individual should prevent entry should the hotel hit capacity. Where possible establish specific Entry and Exits doors.
- Certify contactless payment is an option at registers and for guest checkout. This would include a dropbox for the hotel room keycards.
- Where capacity limits have been considered; distance markers are located outside of the hotel to allow for queuing while maintaining physical distance; employees can also be assigned to assist guests with waiting to enter.
- Establish a designated, isolated area for all deliveries that is as far from guest-used space as possible
Hygiene, Cleaning & Disinfecting
Certify the Daily Cleaning & Sanitization of all Public Spaces Daily 5
- Clean and sanitize the entire facility in the morning
- Verify dirty surfaces are cleaned with detergent or soap and water prior to using the disinfectant.
- Perform thorough cleaning in high traffic areas, such as break rooms and lunch areas, and areas of ingress and egress including, but not limited to, stairways, stairwells, escalators, handrails, and elevator controls. Frequently disinfect commonly used surfaces, including lobby pens, registers, scanners, telephones, hand-held devices, counters, door handles, ATM PIN pads, handwashing facilities, etc.
- Check all hand wipe and sanitizer dispensers and refill if they're running low
- Clean and sanitize entire facility in the evening
Certify the Frequent Cleaning of Public Restrooms Daily 6
- Morning Facilities Check In #1 - Clean and disinfect all high touch surfaces. Check all paper products, soap and sanitizer dispensers
- Morning Facilities Check In #2 - Clean and disinfect all high touch surfaces. Check all paper products, soap and sanitizer dispensers
- Afternoon Facilities Check In #1 - Clean and disinfect all high touch surfaces. Check all paper products, soap and sanitizer dispensers
- Afternoon Facilities Check In #2 - Clean and disinfect all high touch surfaces. Check all paper products, soap and sanitizer dispensers
- Evening Facilities Check In #1 - Clean and disinfect all high touch surfaces. Check all paper products, soap and sanitizer dispensers
- Evening Facilities Check In #2 - Clean and disinfect all high touch surfaces. Check all paper products, soap and sanitizer dispensers
Maintain Updated Sanitary Workplace Protocols Weekly 4
- Require frequent employee handwashing with soap and water for at least 20 seconds and increase monitoring to ensure adherence. (Or using hand sanitizer with at least 60% ethanol (preferred) or 70% isopropanol when employees cannot get to a sink or handwashing station. per CDC guidelines.)
- Ensure hand sanitizer is available throughout the store for customers and employee use, including store entrance(s), and checkouts.
- Cleaning u201ckitsu201d including disinfectant wipes or sprays, disposable gloves, paper towels, masks, hand sanitizer and other cleaning supplies are readily accessible throughout store, including point-of-sale terminals and other stations that will be cleaned periodically throughout the day.
- Implement a cleaning regime that targets frequently touched surfaces and spaces, which are most likely to result in the transmission of communicable diseases: door handles, pens, point of sale registers, shared equipment, etc..
Certify All Fresh Food Service Areas are Properly Managed, Cleaned and Disinfected Daily 4
- Clean and sanitize the entire facility before opening for the day. Prepare and setup food displays and services
- Throughout the day clean and disinfect all high touch surfaces and equipment. This includes all food storage areas, food prep stations, all machinery, scales, utensils, etc.
- At the end of the day, ensure all remaining fresh food has been properly, packaged, sealed and stored
- Clean and sanitize the entire facility at the end of the day. Prepare and setup food displays and services. Vacuum and mop floors. Clean and disinfect all food prep surfaces, machinery, utensils and other high touch areas
Cleaning of Guest Rooms Daily 8
- Certify that daily inroom cleanings are suspended while a guest is staying inside the room
- Certify that housekeeping staff waits at least 15 minutes before entering a guest's room to allow allow adequate time for air exchange, per the CDC.
- Certify hands are washed prior to entering and after exiting guest rooms for at least 20 seconds with soap and water or use sanitizer with at least 60% alcohol if soap and water aren't available.
- Certify disposable gloves are worn while handling guest room trash and linens and wash hands with soap and water for at least 20 seconds after handling.
- Certify that gloves are discarded when going from one guest room to another. Every room should be cleaned with new gloves.
- Certify all single use items provided by the hotel or left by the guests inside the room are discarded. Bulk personal care items need to be cleaned and disinfected.
- Certify targeted cleaning is done for high touch areas, including but not limited to bathroom knobs, handles, remotes, switches
- Certify that proper linen gathering and laundering occurs, further details in the Linen Procedure.
Laundering Hotel Linens Daily 3
- Certify that all linens are bagged inside the guest room and not shaken during the process.
- Certify that linens are washed according to the manufacturer's label.
- Certify that all laundry is dried completely, on the highest setting possible, after being washed.
Certify Proper Cleaning and Disinfecting of Pool and Deck Area Daily 4
- Cleaning and disinfecting frequently touched surfaces at least daily and shared objects each time they are used. For example: Handrails, Lounge chairs, tabletops, pool noodles, kick boards, door handles and surfaces of restrooms, hand washing stations, diaper-changing stations, and showers
- Ensuring that ventilation systems of indoor spaces operate properly
- Laundering towels and clothing according to the manufactureru2019s instructions. Use the warmest appropriate water temperature and dry items completely.
- Clean pool deck on a daily basis per CDC recommendations
Screening, Ingress & Egress
Certify No Presence of Symptomatic Employees & Patrons Monthly 4
- Prior to leaving home, all individuals encouraged to self-identify symptoms and stay at home if symptomatic
- Prior to entering establishment, employees self-screen to ensure no symptoms of COVID-19
- Ensure employees understand that they should not report to, or be allowed to remain at work if they are exhibiting symptoms, feeling ill or have come in contact with someone they think might have been COVID-19 positive.
- Verify guests & external suppliers are not currently exhibiting COVID-19 symptoms prior to entering the establishment (e.g., questionnaire, verbal agreement, non-verbal agreement).
Communication
Initiate Customer Outreach Via Email and Social Media Monthly 2
- Certify that email blasts are sent to all customers outlining the reopening plan and what they should expect
- Update social media accounts with the changes and requirements that customers can expect to see when coming onsite
Certify All Health & Safety Visual Guidance is Present Weekly 4
- Display visual guidance on hygiene standards, social distancing, & protective equipment for employees / customers throughout the site, focusing on entrances and in strategic places.
- Post non-verbal agreement and criteria for customers to enter outside the property
- Display social distancing floor markers for all waiting areas (e.g. host stand, restrooms, order pick-up)
- Certify that signs are accessible and understandable for all guests, including those with disabilities and non-English speakers.
Workplace
Modify Workplace Conditions to Minimize Interactions Monthly 10
- Require and enforce 6ft distancing between all individuals in all areas of establishment
- High-traffic areas have been widened to the amount allowable.. Where walkways and spaces cannot be widened, consider requiring one-way walkways.
- Install impermeable barriers between hotel staff and guests at the registration lobby, restaurant, bar, gift shop, etc. where more than 6 ft of separation can not be maintained.
- Setup and maintain physical distancing markers throughout the site in locations where queues occur
- Reconfigure break rooms and offices to eliminate tables, chairs, and/or other forms of density that prevent social distancing.
- Certify that self serve items such as complimentary coffee/water stations, utensils, etc. are removed and are either prepackaged or served by a staff member
- Certify that valet services are suspended and self-parking is available for guests.
- Certify non-essential items in guest rooms are removed to limit cross-contamination between guests and housekeeping. These include but are not limited to, throw pillows, notebooks, pens, extra blankets, decorative items and irons.
- Provide contactless checkout services where guests can return their keycards
- Certify that there is a separate entry door and exit door into the hotel to minimize interaction.
Certify Proper HVAC and Ventilation Practices Monthly 5
- Increase the circulation of outdoor air as much as possible by opening windows and doors, if safe to do so, while maintaining humidity between 40-60%.
- Improve central air filtration by installing MERV-13 filters or the highest compatible with the filter rack, and seal edges of the filter to limit bypass. (MERV stands for Minimum Efficiency Reporting Value.
- Certify that ventilation systems, including air ducts and vents, are clean, free of mold, and operating properly.
- Disable demand-controlled ventilation (DCV) and open minimum outdoor air dampers, asnhigh as 100%, thus eliminating recirculation and improving ventilation.
- Verify high efficiency particulate air (HEPA) filtration units are being used in areas that are poorly ventilated.
Establish Comprehensive COVID-19 Reopening Plan One Time 7
- Research Guidelines and Draft Written Reopening Plan
- Included in the TrustPlace Standard Library are TrustPlace Procedures (for certifications) & Standard Operating Procedures. Modify and/or adopt to your company's operations policies and state/local guidelines.
- Make physical adjustments to workplace (including HVAC airflow), post signs, social distancing markers, and obtain proper PPE and disinfecting supplies.
- Certify that a flexible cancellation reservation policy is present that will allow guests to cancel for unforeseen circumstances such as becoming ill or taking care of someone ill, without consequences of loosing the deposit.
- Designate a COVID-19 site contact person that will be the main point person for COVID-19 related questions and policies.
- Plan has been written and updates made regularly. Ready to produce written plan upon request from stakeholders and authorities. Communicate plan to employees and other stakeholders.
- Identify contact information for local health departments for communicating outbreaks
Verify Inventory and Reorder Health and Safety Supplies Weekly 3
- Note amount of Disinfectant on hand
- Note amount of Antibacterial Wipes on hand
- Note amount of Latex Gloves on hand
Certify Completion of FDA Food Safety Checklist Prior to Reopening One Time 15
- Are the premises in good order, including fully operational utilities and equipment? (e.g. electrical, lighting, gasnservices, and proper ventilation; hood systems for fire prevention; garbage and refuse areas; and toilet facilities)
- Are the facilities checked for pest infestation or harborage, and are all pest control measures functioning?
- Is potable water available throughout the facility?
- Are the water and sewage lines working and hot/cold water available?
- Are all water lines flushed, including equipment water lines and connections, according to the manufactureru2019s instructions?
- Are ice machines and ice bins cleaned and sanitized?
- Are all coolers, freezers, and hot and cold holding units functioning?
- Are calibrated thermometers available and accurate to check equipment and product temperatures to ensure food safety/HACCP plans are executed as designed?
- Has all food been examined for spoilage, damage, expiration, or evidence of tampering or pest activity? If needed, was such food appropriately discarded? Is food properly labeled and organized, such that receiving date and rotation is evident?
- Are all food, packaging, and chemicals properly stored and protected from cross contamination?
- Is your 3-compartment sink clean and equipped with detergent and sanitizer?
- Is your warewasher clean and functioning and equipped with detergent and sanitizer (single temperature machine, 165u00b0F) or reaches 180u00b0F rinse (high temperature)?
- Do you have sanitizer test strips available and are the test strips appropriate for the sanitizer being used?
- Are paper towels and trash cans available in the bathrooms so doors can be opened and closed without touching handles directly?
- Are all the handwashing sinks functional and able to reach 100F minimum?
Certify Indoor and Outdoor Facility Hours and Rules Updates Monthly 4
- Locker rooms and showers can remain open if strict and frequent cleaning measures are in place
- Close some ancillary accommodations, including saunas and steam rooms, where social distancing is not possible
- Ancillary accommodations like food service, childcare, retail, etc. can reopen according to relevant industry guidelines and local ordinance
- Allow indoor private pools to reopen at 25% capacity, and outdoor private pools to reopen at 50% capacity; PPE not required while individuals are in the pool
Certify Proper Pool, Spa, Sauna, and Steam Room Practices Monthly 7
- Ensure pumps are running and the water is circulating
- Make sure the filters are backwashing at least once a week or every two weeks
- Operators should ensure chlorine levels in pools and spas are kept between 1-3mg/l with the pH between 6.8-7.4. Spa pools that use bromine need to maintain their water at 4-6mg/l bromine or 3-5mg/l chlorine. Routine tests for microbiological quality should also be undertaken in line with national guidelines.
- The algae should be physically removed by scrubbing before attempting to disinfect
- Check that the automatic dosing unit is fully operational and appropriately calibrated and the probes are cleaned.
- Check that deck level grating and its channels are clean
- Changing deck layouts to ensure that in the standing and seating areas, individuals can remain at least 6 feet apart from those they donu2019t live with.
Note: This information is self-reported and managed solely by the Property.
